Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Contents Preface Acknowledgments 1. Setting the Stage--Setting the Table 2. An Introduction to Ingredients and Wild Food 3. Dairy 4. Spices and Garnishes 5. Vegetables and Fruit 6. Starches and Pasta 7. Wine and Alcohol 8. Nations 9. Staff and Carving 10. Condemnation 11. Recipes Notes Glossary Bibliography Index
Library of Congress Subject Headings for this publication:
Dinners and dining -- Europe -- History.
Food habits -- Europe -- History.